September is Food Safety Education Month
September is National Food Safety Education Month. It is estimated that there are about 48 million cases of foodborne illness annually resulting in an estimated 128,000 hospitalizations and 3,000 deaths. Anyone can get sick from food poisoning, but some groups of people are more likely to get sick and ill. Take steps to prevent food poisoning:
Clean: Wash your hands, utensils, and surfaces often when you cook.
Separate: Raw meat, chicken, turkey, seafood, and eggs can spread germs. Separate raw foods from cooked food and fresh produce.
Cook: Use a food thermometer to make sure foods are cooked to an internal temperature that kills germs.
Chill: Refrigerate perishable foods (foods that are likely to spoil or go bad quickly) and leftovers within two hours, or within one hour if the food is exposed to temperatures above 90 degrees Fahrenheit.
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The food safety program monitors all retail food facilities in the county to ensure a safe and wholesome food supply for the public. Food facilities include restaurants, markets, bakeries, liquor stores, bars, wineries, schools, homeless shelters, certified farmers' market, food service at fairs and festivals, catering trucks, hot dog carts, ice cream trucks, produce vehicles, and food vending machines.
The food program conducts routine and follow-up inspections, investigates complaints and suspected foodborne illnesses, carries-out food recalls, conducts multi-lingual food safety classes, conducts plan reviews for new and remodeled facilities, and issues permits.
Numerous legislative bills pertaining to food service were recently passed in California. The Department of Environmental Health is committed to keeping you informed on how this will affect food preparation in the County. We will update this page as details on implementation are determined, so please check back here frequently.
New - Legislation Related to Food Service
Permit Application & Fees
Placarding and Scoring Program
Certifications and Handouts